Horseradish
AVERAGE COST, 2d. per stick.
This root, scraped, is always served with hot roast beef, and is used for garnishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint; it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat.
SEASONABLE from October to June.
Horseradish Sauce (for Cold Meat, Fish, &c.), INGREDIENTS for 1 tureen. 1 stick of horseradish, 1 apple, a little vinegar, sugar, 1/4 pint of cream. AVERAGE COST, 8d.
Grate the horseradish, bake the apple and let it get cold, take away the skin and core, then mix the two together to a smooth paste with a very little vinegar or lemon-juice, and sugar to taste; lastly add the cream, and mix thoroughly.
This sauce is nice with cold fish, such as salmon or turbot. For meat it can be made more economically by adding another apple and omitting the cream.
SEASONABLE at any time.
HOT SPICE.